1-First: preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the melted butter, dark brown sugar, and white sugar until well combined. Add the vanilla extract and egg, mixing just until everything comes together without overdoing it.

2-Next: in a separate bowl, whisk together the flour, baking soda, and salt to ensure they blend evenly. Combine the dry ingredients with the wet mixture using a wooden spoon, stirring until just mixed to keep the dough tender. Avoid overmixing the dough to prevent it from becoming tough, as this is key for soft cookies.

3-Then: fold in the chocolate chips gently so they spread out nicely in each cookie. With your dough ready, scoop out 12 equal portions onto the prepared baking sheet. Bake for 9-10 minutes until the edges turn golden but the tops stay soft, remembering that cookies firm up as they cool for the ideal chewy texture.

4-Finally: let the cookies cool on the sheet for 15-20 minutes before moving them. This resting time helps them set without crumbling, making them perfect for serving right away or saving for later.